When it comes to lamb, legs and rib-chops get all the glory. But shoulder chops are just as tasty and usually a little cheaper. Make them this way, as directed by “The Essential New York Times Cookbook,” by Amanda Hesser (Norton). Accompany the lamb with some of the gorgeous asparagus that’s bursting from the grocery shelves this week, blanched then quickly sauteed in butter. Dinner’ll be done in less than 30 minutes.

Usually I just use lobster sauce to bump up the flavor of a fish recipe. For example, a dish I commonly make is to cook spaghettini in fish stock (that I’ve made myself or bought from the fish monger), and separately heat minced garlic, herbs, salt and pepper in oil, and tossed them together.

When I have lobster reduction on hand, I will heat it up separately and toss it with the pasta, too. Or if I am cooking skate wings or some other flat fish, I’ll poach the filets or wings in a little fish stock or water flavored with bay, parsley, and peppercorns, remove the fish and reduce the liquid, and add a tablespoon of lobster reduction and a knob of butter, and then return the fish to the pan to pick up the nice brown color and lobstery flavor.